• Peer-reviewed journal article

• review

• tomato
• apple
• grape
• carrot

• quality

• USA

• positive effect

Commercial regulation of ripening is currently achieved through early harvest, by controlling the postharvest storage atmosphere and genetic selection for slow or late ripening varieties. Although these approaches are often effective, they are not universally applicable and often result in acceptable, but poor quality, products. With increased understanding of the molecular biology underlying ripening and the advent of genetic engineering technologies, researchers have pursued new strategies to address problems in fruit shelf-life and quality. These have been guided by recent insights into mechanisms by which ethylene and a complex network of transcription factors regulate ripening, and by an increased appreciation of factors that contribute to shelf-life, such as the fruit cuticle.

• USDA-NRI
• National Science Foundation
• US-Israel Binational Science Foundation
• New Zealand Foundation for Research, Science and Technology

• United States
• Israel
• New Zealand

• government

MLA

Matas, AJ, NE Gapper, MY Chung, JJ Giovannoni, JK Rose. "Biology and genetic engineering of fruit maturation for enhanced quality and shelf-life." Current Opinion in Biotechnology 20.2 (2009): 197–203. Web. 19 Apr. 2024.

APA

Matas, AJ., Gapper, NE., Chung, MY., Giovannoni, JJ., & Rose, JK. (2009). Biology and genetic engineering of fruit maturation for enhanced quality and shelf-life. Current Opinion in Biotechnology, 20(2), 197–203. doi:10.1016/j.copbio.2009.02.015

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